Item Detail Information
Charcuterie, sausages and pate: professional techniques taught by Chef Instructors of the California Culinary Academy
DVD
Charcuterie, sausages and pate: professional techniques taught by Chef Instructors of the California Culinary Academy
Copies
1 Total copies, 1 Copies are in, 0 Copies are out.
Gives both novice and experienced cooks an understanding of the how and why of classical charcuterie, sausages and pate techniques including vegetable terrine, countrystyle pate and chicken and apple sausage.
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Title
Charcuterie, sausages and pate: professional techniques taught by Chef Instructors of the California Culinary Academy
Call No
TX 749 C53 1991
Authors
California Culinary Academy
International Video Network
Subjects
Cooking (Sausages)
Cooking (French)
Cooking (Pork)
Terrines.
Pâtés (Cooking)
Language
English
Published
San Ramon, Calif. : International Video Network, 1991.
Publication Desc
1 DVD (30 min.) : sd., col. ; 12 cm.+ 3 recipe cards.
Series
Cooking at the Academy
Dimensions
12 cm.+